Process of preparing malt.



MTED STATES ATENT OFFICE.

PAUL VOLLMANN, OF ALTENBURG, GERMANY.

PROCESS OF PREPARING MALT.

SPECIFICATION forming part of Letters Patent No. 665,489, dated January8, 1901.

Application filed July 12, 1900. Serial No. 23,397- (No specimens.)

To all whmn it may concern:

Be it known that 1, PAUL VoLLMANN, a subject of the King of Saxony, anda resident of Altenburg, in the Kingdom of Saxony, Germany, haveinvented a Process of Preparing Malt, of which the following is a full,clear, and exact description.

The present invention relates to a process of producing malt for makingbeer which shall be ready for consumption a short time after it has beenbrewed.

By means of the present invention and the particular treatment of thebarley comprised therein, after the same has been steeped and spread andrepeatedly turned, a malt is obtained from which a beer may be brewedwhich is ready for consumption within a fortnight and possesses all thecharacteristics of wellstored beer. After the barley has been steepedfor two or three or'four days and then, according to the degree ofsoftness, spread. out in more or less thick layers to d ry and from timeto time turned as germination proceeds in. order to keep the temperaturedown to from 20 to 22 centigrade, these operations occupying until aboutthe sixth day, it is thrown up into heaps about two meters in height,more or less, and allowed to stand for a day. It is then spread out toallow it to cool and remains in this condition for the space of aboutsix hours. As soon as it has cooled down the malt is again thrown upinto heaps, as previously described, and allowed to lie thus for anotherday, whereafter it is taken to the kiln and further treated in thewell-known manner.

By heaping up the malt the same is considably loosened and theproduction of sugar promoted. The effect of the process is to produce amalt which develops aromatic properties on being subjected to the actionof the kiln and which on fermentation produces a beer having theproperties of a well-stored and mature beer.

The invention thus renders possible the production of a larger quantityof beer without the necessity of increasing the size of thestorage-cellars of the brewery.

I. claim as my invention- In the process of producing malt, steeping thegrain for from three to four days, spreading out the steeped grain onthe drying-floor and repeatedly turning the said grain, for the space ofabout six days, then heaping it up in heaps of about two meters high andallowing it to stand thus for a day, then again spreading it out andallowing it to lie for the space of about six hours, then again heapingit up and allowing it to stand for a day, and finally treating it on thekiln in the usual manner.

In witness whereof I have hereunto set my hand in presence of twowitnesses.

PAUL VOLLMANN.

Witnesses HERM. SACK, RUDOLPH FRIOKE.

